Wagon Train Trivia

Today we will finish up some loose ends on the trail...

Wagon Trains always traveled near water, crossing 40-50 rivers and streams without bridges on their way west. The Platte River, North Platte River, Snake River, Sweet  Water River, Green River, and the Bear River were just a few of the main ones.

Traveling near water wasn't for the obvious reason of drinking because pioneers rarely drank the river waters.  In fact, they rarely drank plain water at all, but drank it mixed with tea, coffee, lemon syrup...one of the greatest causes of death on the trail was disease from polluted water - cholera, vomiting and diarrhea causing dehydration killed many in one day. 

Another cause of death on the wagon trail was scurvy -  a lack of vitamin C gotten from fresh greens, dried fruits).  Lice infestations were common as were accidents with wagons, guns and storms.

"Nooning" was stopping the wagon train for the noon meal and a rest.  Children were free to play and older children to hang out with friends from other wagons.  Women collected buffalo chips in bags for the evening cooking, wrote in journals or diaries.  Animals were free to graze, rest and drink because animals were more important to the health and success of a wagon train than the people.  A healthy animal = a healthy wagon train.

A typical noon meal consisted of leftovers, dried buffalo meat, cold beans and possibly hard tack which were stiff crackers softened by frying in oil or soaking in water.  Not your typical Subway meal!

The altitudes of the Rocky Mountain Trails presented its own problems...it created illness in animals and people.  Wagons had to no brakes to speak of, so they used ropes tied through the spikes which obviously was dangerous.

At higher altitudes, water boiled at lower temps, food took longer to cook.  Breads were not baked on the trail but fried as biscuits or cornmeal pancakes.  Yeast actually was limited by the time the pioneers reached the halfway point on the trail west... sheets of "saleratus" found on the ground could be used for yeast to make a salt like powder and make bread rise.


The cooking fire was very specific - 2 Y shaped poled called "crotches" were placed on either side of the fire.  A pole was secured in the Y where pots and kettles were hung.

A Dutch Oven was the most valued cooking possession.  Weighing 30 pounds, each was 4" deep, with 3-4 stubby legs.  They were impossible to break, chip or crack.  A Dutch Oven was named after a Pennsylvania Dutch who used them to cook soup and stews.  Lids served 2 purposes by turning them upside down to fry foods.  A very versatile cooking pot!

Speaking of Food - Let's do some Pioneer Recipes for Thanksgiving...next.